Traditional Cheese Cake
Makes 12 servings
2 cups pastry flour
1 cups all-purpose flour
1/8 teaspoons baking soda
1 cup plus 1 tablespoon unsalted butter
1 cup plus 1 tablespoon Whole Earth Sweetener Baking Blend
6 tablespoons water
1 tablespoon vanilla extract
Zest of 1 medium orange
2-1/4 packages (225g each) reduced fat cream cheese, softened
340g part-skim ricotta cheese*
1/2 cup plus 1 tablespoon Whole Earth Sweetener Baking Blend
9 packets Whole Earth Sweetener Nature Sweet Low Calorie Sweetener
3 large eggs
1/2 cup plus 2 tablespoons skim milk
1 tablespoon plus 3/4 teaspoon vanilla extract
*Drain ricotta cheese overnight in refrigerator in a sieve lined with cheese cloth. Discard liquid.
- For Pastry Crust, sift dry ingredients; set aside.
- Beat butter and Baking Blend in large bowl of mixer until well blended. Beat in water and vanilla until combined. Gradually add dry ingredients and zest, mixing after each addition until blended. Refrigerate dough while preparing Cheesecake Batter.
- For Cheesecake Batter, place cheeses and Whole Earth Sweetener products in large bowl of mixer. Beat until smooth. Mix in eggs, one at a time, mixing well after each addition. Gradually mix in milk and vanilla until blended.
- Preheat oven to 160°C.
On lightly floured surface, roll Pastry Crust to 6mm thickness. Cut into a 30 cm diameter circle. Fit into a 22cm springform pan; trim so dough is even with top edge of pan. Pour in Cheesecake Batter.
- Bake cheesecake 45 to 60 minutes or until center of cheesecake is almost set (still slightly soft). Remove from oven and cool completely on wire rack. Refrigerate several hours or overnight before serving.
NOTE: For an easier crust, substitute 1 refrigerated prepared pie pastry for the Pastry Crust recipe. Follow recipe directions above.
Total Carbohydrate: 44g
Total Sugars: 20g
Total Fat: 26g
Saturated Fat: 16g
Trans Fat: 1g
Sugar Gram Reduction than Traditional Recipe - 68%
Calorie Reduction than Traditional Recipe – 30%
Carbohydrate Reduction than Traditional Recipe – 49%